CHEF JOHN'S SUNDAY PASTA SAUCE
This sauce goes by many names, including Sunday sauce, since that's the day it's traditionally made, but for me growing up, this was just called 'sauce.' As long as you cook the meat long enough, and season thoughtfully, there's really no way this sauce isn't going to be great. So, while you may not have grown up in an Italian-American home, with this comforting sauce simmering on the stove every Sunday, your family still can. Serve the sauce over pasta and top with the tender meat.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato
Time 4h50m
Yield 10
Number Of Ingredients 15
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Drizzle 1 tablespoon olive oil in the bottom of a large roasting pan. Place beef, pork, and chicken in pan and turn to coat with olive oil.
- Roast in the preheated oven until meat is well browned, 20 to 30 minutes.
- Heat remaining 1 tablespoon olive oil in a large pot over medium heat. Cook and stir onion with a pinch of salt in hot oil until onion is soft and translucent, about 5 minutes. Add garlic; cook and stir until fragrant, about 1 minute.
- Pour crushed tomatoes, 1 1/2 cups water, and tomato paste into onion mixture. Add roasted beef, pork, and chicken to tomato sauce mixture.
- Pour remaining 1/2 cup water into the roasting pan, and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Pour roasting pan water mixture into tomato mixture. Stir Parmigiano-Reggiano cheese, Italian parsley, 2 teaspoons salt, ground black pepper, and red pepper flakes into tomato sauce; bring to a simmer, reduce heat to low, and simmer gently until sauce reduces and meat is tender, about 4 hours. Transfer meat to a dish. Adjust sauce seasonings to taste.
Nutrition Facts : Calories 338.9 calories, Carbohydrate 20.3 g, Cholesterol 70.8 mg, Fat 19.6 g, Fiber 5.1 g, Protein 23.2 g, SaturatedFat 6.4 g, Sodium 915.6 mg, Sugar 1.3 g
SPAGHETTI CON COZZE E POMODORO (MUSSELS AND TOMATOES)
I got this book from "Today's Cooking with Chef Pasquale". It is pretty easy to make and the final product is to die for. I have not made it in a few years so preparation time is an estimate. The flavour of the white wine really comes through in the sauce and it complements the mussels well. To reduce the fat and calories slightly, I once omitted the butter as an ingredient and it still tasted amazing. I would serve it with a leafy green salad and some Italian bread.
Provided by Canadian_in_the_Bay
Categories Mussels
Time 50m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Bring a large pot of salted water to a boil. Add the spaghetti, and cook according to package directions.
- Place the mussels in a pot with some water. Cover and steam until the shells have opened and discard those which remain closed.
- In a saucepan, heat the oil and butter, and saute the onion and garlic until translucent. Add tomatoes, tomato paste, broth, wine, sage, chili pepper, salt, and pepper to the onions. Let simmer for 10 minutes over moderate heat, stirring occasionally. Add mussels and simmer for an additional 5 minutes.
- Remove mussels from the sauce and set aside.
- Drain the pasta and toss with sauce, parsley, and grated cheese.
- Divide pasta among 4 or 6 bowls depending on how large you like your servings and divide the mussels among the bowls.
Nutrition Facts : Calories 498, Fat 16.2, SaturatedFat 4.5, Cholesterol 29.6, Sodium 365.5, Carbohydrate 64.2, Fiber 3.4, Sugar 4.5, Protein 19.6
SPAGHETTI WITH MUSSELS (SPAGHETTI CON LE COZZE)
A simple white wine, garlic, and parsley sauce is all that's needed to complement the fresh shellfish in this Italian pasta dish.
Provided by Mario Batali
Categories Pasta Sauté Christmas Dinner Seafood Mussel Christmas Eve Potluck Sugar Conscious Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free
Yield Serves 4
Number Of Ingredients 8
Steps:
- 1. Bring 6 quarts of water to a boil in a large pot, and add 2 tablespoons salt.
- 2. In a 12-inch sauté pan, heat the olive oil over medium-high heat. Add the garlic and cook until light golden brown, about a minute. Add the wine, raise the heat, and bring to a boil, then add the mussels. Cook, stirring and tossing, until all of the mussels have opened, about 4 minutes.
- 3. Meanwhile, drop the pasta into the boiling water and cook until al dente; drain well.
- 4. Add the pasta to the pan with the mussels and cook over high heat for 1 minute. Add the parsley and season with salt and pepper to taste. Sprinkle with red pepper flakes and serve immediately.
SPAGHETTI WITH MUSSELS, TOMATOES AND OREGANO
Make and share this Spaghetti With Mussels, Tomatoes and Oregano recipe from Food.com.
Provided by Phil Franco
Categories Mussels
Time 30m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Cook pasta in medium pot of boiling salted water until 'al dente', stirring occasionally.
- Meanwhile, heat olive oil and re-served anchovy oil in heavy large skillet over medium heat.
- Add anchovies, garlic, oregano and tomato paste; stir 1 minute.
- Add tomatoes; bring to boil.
- Add mussels. Cover; simmer until mussels open, about 5 minutes (discard any that do not open).
- Drain pasta; divide between 2 shallow bowls.
- Top with mussels and sauce. Makes 2 servings (can be doubled).
- That's it!
Nutrition Facts : Calories 855.5, Fat 22.1, SaturatedFat 3.5, Cholesterol 73.9, Sodium 1798, Carbohydrate 115.7, Fiber 8.4, Sugar 14, Protein 48.5
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- Remove any mussels that are broken or which do not close immediately if tapped. Scrub the mussels well with a wire sponge or brush.
- Blanche the tomatoes in the boiling water (one minute) . Remove with slotted spoon. Place in a bowl of cold water to stop from cooking. Peel, the remove seeds and cut into bite-sized pieces. Set aside.
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